Spaghetti Alla Bottarga

Spaghetti Alla Bottarga

Serves 4


  • Approx 50g bottarga (probably the Sardinian kind, or powder if available)
  • 400g spaghetti
  • 1 garlic clove
  • Knob of butter
  • Handful of chopped parsley
  • Extra virgin olive oil


  1. Cook spaghetti as directed.
  2. Pound the garlic clove. Grate in 40g of bottarga and pound some more. Blend in a tablespoon of olive oil.
  3. In a pan, melt a knob of butter. Add the bottarga mixture and gently warm through for a minute. DO NOT OVERCOOK.
  4. Drain the pasta reserving a tablespoon of the cooking water for the sauce. Add the sauce and stir in the parsley. Dress with olive oil and grate remaining bottarga over.
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